Alaska Dungeness Crab Cake Benedict

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INGREDIENTS:

CRAB CAKES

POACHED EGGS

HOLLANDAISE SAUCE

FOR SERVING

DIRECTIONS:

1. Prepare the crab cake mixture: Pick through the crab meat and remove any shells. Carefully remove any excess liquid by straining or dabbing the crab meat with a clean paper towel. Combine the crab, celery, cilantro, and chives in a bowl and stir. Add the mayonnaise and stir until it is well incorporated. If cakes are not binding well, add a little more mayonnaise.

2. Form crab cakes: Form into small patties about 3 inches wide and about 1 inch high. If you have a 3-inch ring mold, this will make it easier. You should have enough for 4 crab cakes. Refrigerate at least 30 minutes or until ready to cook and serve.

3. Prepare the poached eggs: Prepare a bowl with ice water and set aside. Bring a deep sided sauté pan filled with water to a boil. Lightly salt the water when it comes to a boil, then lower heat to a simmer. Crack an egg into a ramekin. Swirl the simmering water, bring the ramekin close to the surface of the water, and gently drop in the egg. Repeat with remaining eggs. Cook until the eggs are softly set, about 3 minutes, then use a slotted spoon to transfer the eggs into the ice bath. Set aside until ready to serve. If preparing in advance, keep in the refrigerator; this can be done the night before.